Chilli bean wraps
Using Middle Eastern bread rather than the traditional (but more expensive) imported flour tortilla wraps saves money. If you want the bean filling to be spicier and happen to have them around, then add a finely sliced red chilli or a couple of teaspoons of chilli powder.
- Shopping list
1 bunch coriander
1 tin red kidney beans in chilli sauce
1 small (227g) tin chopped tomatoes
1 packet ground cumin
1 packet Lebanese flatbread
Total cost Dh24.60
Finely chop the onion and fry half of it in a couple of tablespoons of oil for six to eight minutes. Stir in two teaspoons of cumin powder, followed a couple of minutes later by the kidney beans and tomatoes. Simmer for 10 minutes, until the sauce has thickened.
In a small bowl, mix together the rest of the chopped onion, half the coriander leaves (chopped), the avocado (diced), a good squeeze of lemon juice, a bit of grated lemon zest and a few twists of black pepper.
Warm the flatbreads through in a low oven. Add the remaining chopped coriander to the kidney bean mixture, season with salt and black pepper and remove the pan from the heat.
Place a large spoonful of beans along the centre of each flatbread. Top with the onion and avocado salsa, roll up and serve.
* The 30 in 30 recipe works on the premise that you have some basic store staples - such as oil, vinegar, butter, salt and pepper - at your disposal